Roasted Vegetable Soup

Roasted Vegetable Soup

with kale and white beans

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 29m
Cook Time: 40m
Total Time: 1h 9m
Temp.: 425 ℉
Servings: 6
Difficulty: Easy
5.0 (9 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

346
Calories
14.1g
Fat
46.8g
Carbohydrate
12.1g
Protein
0mg
Cholesterol
1115mg
Sodium
Roasted Vegetable Soup

Recipe Description

Need a healthy and flavor-packed dinner recipe? This Roasted Vegetable Soup, made with kale and white beans, is hearty, delicious, easy to make, and bursts with flavor. Hearty root vegetables roasted with rosemary and olive oil until sweet and tender and then simmered in a chicken stock along with kale, beans, and Parmesan rind for even more flavor. Crushed red pepper flakes add just the right amount of heat. Finish each bowl off with Parmesan cheese shavings and serve with toasted bread for a delicious dinner the whole family will enjoy.

For this recipe, I use 2 cups carrots, 2 cups parsnips, 2 cups celery root, 1 yellow onion, and a head of garlic. If you want to try something different, you can substitute any root vegetable of your choice. Alternatives that would work well here include rutabagas, rainbow carrots, and turnips. This veggie-forward soup tastes even better the next day, so you can make it a day in advance. A tip: Roast one extra head of garlic to spread on fried sourdough toast. Delicious to dunk into your bowl of soup – just make sure you have plenty of toast. It’s comfort food at its finest!

To make the Roasted Vegetable Soup, you will need the following ingredients:

Ingredients for Roasted Vegetable Soup

Cuisine

No specific cuisine for this recipe

Steps to make

  1. 1

    Preheat oven

    5 min

    Preheat the oven to 425 ℉.

  2. 2

    Combine oil and rosemary

    1 min
    Step 2 - Roasted Vegetable Soup

    In a small bowl, combine 2 teaspoons dried rosemary with 2 tablespoons olive oil.

  3. 3

    Prepare vegetables

    2 min
    Step 3 - Roasted Vegetable Soup

    Place 2 cups cut carrots, 2 cups cut parsnips, 2 cups cut celery root, 1 wedged yellow onion on a large rimmed baking pan. Encase a garlic bulb in foil and place on the baking sheet too. Drizzle the veggies with the prepared rosemary-infused oil. Sprinkle with salt and black pepper to taste.

  4. 4

    Roast

    40 min
    Step 4 - Roasted Vegetable Soup

    Roast for 30-40 minutes, tossing once halfway through, until the vegetables are tender and the edges are slightly caramelized.

  5. 5

    Deglaze pan

    1 min
    Step 5 - Roasted Vegetable Soup

    Remove the baking pan from the oven and transfer the vegetables to a bowl. Remove foil from the garlic. Deglaze the pan with ¼ cup chicken stock.

  6. 6

    Prepare soup base

    2 min
    Step 6 - Roasted Vegetable SoupStep 6 - Roasted Vegetable Soup

    Into a food processor, squeeze the roasted head of garlic and add the roasted onion wedges and ½ a can of beans. Pulse until smooth, adding a little stock if needed to help the mixture blend.

  7. 7

    Warm oil and pepper flakes

    3 min
    Step 7 - Roasted Vegetable Soup

    In a 5- or 6-quart Dutch oven over medium heat, add 3 tablespoons olive oil and warm for 2 minutes. Add ½ teaspoon crushed red pepper flakes and warm for 1 minute.

  8. 8

    Add stock, Parmesan, and bay leaf

    5 min
    Step 8 - Roasted Vegetable Soup

    Add the remaining chicken stock, deglazed pan juices, Parmesan rind, and 1 bay leaf and bring to a boil. Once at a boil, reduce heat to simmer and add salt to taste.

  9. 9

    Simmer

    15 min
    Step 9 - Roasted Vegetable Soup

    Add 4 cups chopped kale, bean purée, roasted root vegetables, and the remaining beans.
    Simmer for 15 minutes.

  10. 10

    Serve

    Step 10 - Roasted Vegetable Soup

    Remove the bay leaf and Parmesan rind, adjust the seasoning if needed and serve hot. Enjoy!

This Roasted Vegetable Soup recipe is a gorgeous way to bring winter flavors to your dinner table! Featuring roasted root vegetables, kale, and beans, this soup makes a seriously delicious dinner your family will enjoy. Did you make this recipe? We’d love to hear how you enjoy it, so let us know in the comments below!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Have you made this recipe? Share your experience and help other cooks!

★★★★★
★★★★★
5.0 out of 5 (9 reviews)
Wendy
April 6, 2024
Verified

Wow, this soup is amazing! I made it last night for the family after a long day, and they all loved it. The roasted veggies gave it such a rich flavor that even my kids asked for seconds. It's now going to be a regular in our home.

Johnny
December 20, 2023
Verified

This soup is superb! I prepped it for a cozy dinner and it turned out great. Loved the roasted garlic touch.

Yasmine
October 10, 2023
Verified

Absolutely delightful soup!

Debbie
September 12, 2023
Verified

So easy, love!

Mark
June 21, 2023
Verified

Incredible. Loved making this soup on a chilly night for some tasty warmth.

Sofia Pérez
March 17, 2023
Verified

Incredible, my kids loved it and I felt so grateful for such healthy meal.

Joy
February 24, 2023
Verified

Delicious! I used all the veggies from my garden, and it turned out so good! I dipped toasted bread in it while watching my favorite show. Next day, it was even better. I can’t believe I waited this long to try it!

Rachel Thompson
January 6, 2023
Verified

Honestly, this soup is bomb. I whipped it up last night, and my kiddos devoured it! Even the picky eater asked for seconds. Total win!

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